May 2009 WSCA Meeting

Seattle Kitchen Academy graciously hosted a fun and very informative meeting “The Buzz about Honey” on Monday, May 11, 2009. Chef Frerichs gave an entertaining presentation about bees and honey preparation. A tasting of honeys and some preparation ideas followed. Everyone who attended was sold on the value of local natural honey. Check your local farmers markets for natural, non pasteurized local honey. You will taste the difference.

Try these recipes:

Pan Seared Scallops with Madagascar Vanilla Honey

Ingredients:

4 – Scallop(U-10)

1 tsp – Kosher Salt

1/2tsp – Black Pepper

3T – Canola Oil

1T – Madagascar Vanilla Honey

Procedure:

Clean scallops and remove side muscle.

Season with salt and pepper on both sides

Heat pan until hot

Add oil and heat

Place scallops in pan and sear evenly until caramelized

Finish in Oven if needed

Let scallops rest for a couple of minutes and place on plate

Carefully spoon a small amount of honey on each scallop – Serve!

Chipotle – Blackberry Honey Vinaigrette

Yield: Makes 3 1/4 Cups

Ingredients:

2T Chipotle Peppers in Adobo

1 C Blackberry Honey

1/2 tsp Kosher Salt

1/2 C. White wine vinegar

2 tsp Lemon Juice

1 1/2 Cup Canola Oil

Procedure:

Place peppers, honey, salt and vinegar in blender and blend until combined